Irish Blue Cheese and Tomato Soup
- 8 large
- plum tomatoes, cored, halved and seeded
- 6 oz
- crispy bacon, chopped
- 2 Tbsp
- 1 medium
- onion, chopped
- 1 large
- rib of celery, chopped
- 1 medium
- carrot, chopped
- 1/4 c
- whole wheat flour
- 5 c
- bunyan's kickin' chicken stock (recipe on j.a.p.)
- 10 oz
- danish blue cheese or gorganzola
- 2/3 c
- heavy cream
- fresh cracked black pepper to taste
- chopped parsely for garnish
How to Make Irish Blue Cheese and Tomato Soup
- 1Preheat the oven to 425°F.
- 2Rub a bit of olive oil on your hands, and coat each of the tomato halves.
- 3Put them on a rimmed baking sheet, and roast in the oven for 30 minutes.
- 4Take them outta the oven, and chop the tomatoes roughly in a food processor or by hand.
- 5In the bottom of your soup pot, cook the bacon over low heat until it's as crisp as you like it.
- 6Take the bacon outta the pot and put it on a plate covered with paper towel, and set aside.
- 7Over low heat, add the butter into the pot, along with the onion, celery and carrot.
- 8Cook, stirring occasionally, for 1-2 minutes, until the onion is translucent.
- 9Stir in the flour, and mix well until it's completely incorporated with the butter in the pot.
- 10Pour in the heated chicken stock, and stir well until the stock thickens slightly.
- 11Crumble the cheese into the pot, and add the chopped tomatoes.
- 12Bring the soup to a boil, stirring to help melt the cheese.
- 13Take the pot off of the heat, and use an immersion (stick) blender to puree the soup until smooth.
- 14Or, let the soup cool slightly, and process in batches in a blender or food processor; then, put the soup back into the pot.
- 15Put the pot back on the stove, and over low heat stir in the cream.
- 16Cook for one minute, until the soup is hot but not yet at the simmer.
- 17Serve the soup in individual bowls, topped with bacon.
- 18Garnish with the chopped parsley